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Spaghetti Pizza

This baked spaghetti recipe is from my children's preschool. A fun combination of pasta and pizza ingredients, it's always a hit with the kids.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 2305 kcal

Equipment

  • 1 Baking Dish 9x13-inch
  • 1 Large Pot For boiling spaghetti
  • 1 Colander For draining spaghetti
  • 1 Large Mixing Bowl
  • 1 Spatula or Mixing Spoon

Ingredients
  

Main

  • cooking spray
  • 1 8 ounce package spaghetti, broken into 2-inch pieces
  • 2 cups shredded mozzarella cheese divided
  • ¼ cup milk
  • 1 large egg beaten
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • 1 16 ounce jar spaghetti sauce
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 4 ounces pepperoni sausage sliced

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water. Dotdash Meredith Food Studios
  • Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl. Dotdash Meredith Food Studios
  • Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
  • Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese. Dotdash Meredith Food Studios
  • Return to the oven and bake until cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting. Dotdash Meredith Food Studios

Notes

For the spaghetti base, ensure the pasta is well-drained and rinsed with cold water; this stops the cooking process and creates a firmer 'crust' when baked. To elevate the flavor of the jarred spaghetti sauce, consider quickly sautéing some minced garlic and onion before spreading it, or add a pinch of sugar for depth. For crispier pepperoni, lightly pan-fry it before arranging on top, or add it about 10-15 minutes into the final bake to prevent it from drying out. Allowing the 'pizza' to rest for at least 5 minutes after baking is crucial for the cheesy spaghetti base to set, making it much easier to cut into neat slices without crumbling.